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It is no secret that I love pumpkin. Once October hits, I can be seen throwing a shelf full of pumpkin cans in my cart every shopping trip. I am always looking for creative ways to use pumpkin puree. In the past, I’ve added it to overnight oats, casseroles, desserts.

When I tagged along on the Tone it Up 31-Day Fall Challenge, I decided to try the featured pumpkin muffins included in the plan.

Not only were they easy to make, but I could not believe how good they tasted. I just couldn’t believe it! I ate 3 in a row and immediately made a second batch- they were that good! So far, I’ve had these muffins nearly every day- for breakfast or for a snack. I usually double the batch and freeze the second half for the following week. The best part is, they are healthy with a lot of great ingredients. My amended version is below. Enjoy and try to resist a second!

This recipe is an amended version of the 31 Day Challenge Tone-It-Up recipe from Fall 2016. 


Gooey Pumpkin Muffins
Print Recipe
Servings Prep Time
10-12 muffins 10 minutes
Cook Time
15 minutes
Servings Prep Time
10-12 muffins 10 minutes
Cook Time
15 minutes
Gooey Pumpkin Muffins
Print Recipe
Servings Prep Time
10-12 muffins 10 minutes
Cook Time
15 minutes
Servings Prep Time
10-12 muffins 10 minutes
Cook Time
15 minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly spray muffin pan (with coconut oil or other spray). Use muffin liners if you'd like.
  3. Combine all ingredients in a food processor. (You could skip this step and simply mix the ingredients for chunky muffins, but they won't be gooey.)
  4. Pour the mixture into the muffin tin and bake for 15-20 minutes.
  5. Take muffins out of the pan to cool on a cooling sheet or plate.
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